Cinnamon Roll Cookies

In a medium sized bowl whisk together the flour, baking powder, salt, and cinnamon until combined.

In a large bowl cream together the butter and sugars. Beat in the egg and vanilla until combined. Alternatively add the flour mixture and milk into the creamed mixture, beating until combined between each addition.

Roll the dough into a large ball and cover with plastic wrap. Let it chill in the refrigerator for at least 30 minutes. Meanwhile, preheat your oven to 375 F.

In a medium sized bowl, beat together all of the filling ingredients until combined. Once the dough has chilled roll it out into a large rectangle on a floured surface. Spread the dough evenly with the filling mixture, leaving a border at both long ends. Roll it from the long side that’s closest to you, into a tight log. Slice into 24 equal sized cookies.

Transfer them to a parchment paper lined baking sheet about an inch apart from each other and bake for 12-15 minutes, being careful not to over bake. They should be a bit tender to the touch when you take them out of the oven. Let them rest 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.

Meanwhile, make the icing by beating together all of the icing ingredients until it forms a smooth mixture. Frost the cookies when cooled and enjoy!